Safety Harbor Resort& Kitchen
Last inspected: Apr 2, 2026
95
Score
Inspectors have visited Safety Harbor Resort& Kitchen 15 times, with records going back to 2022. The newest entry in the record is dated Apr 2, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The trend has not been favorable: recent inspections average around six violations each, up from closer to four violations before.
Looking across the full record, “stop sale issued on time/temperature control” is the recurring theme, flagged three times.
Among Safety Harbor restaurants, the typical score is 81; Safety Harbor Resort& Kitchen is comfortably above that bar. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
15
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 2, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles and containers containing foods removed removed from its original container not labeled with common name. **Corrected On-Site** **Warning** - From follow-up inspection 2026-04-02: **Time Extended**
02D-01-5
95
Mar 25, 2026
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. tomato (53F - Cold Holding); cucumber (53F - Cold Holding); tuna (57F - Cold Holding); potato Salad (53F - Cold Holding); coleslaw (53F - Cold Holding); blue cheese (52F - Cold Holding); feta (53F - Cold Holding); sliced turkey (53F - Cold Holding); salmon (57F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomato (53F - Cold Holding); cucumber (53F - Cold Holding); tuna (57F - Cold Holding); potato Salad (53F - Cold Holding); coleslaw (53F - Cold Holding); blue cheese (52F - Cold Holding); feta (53F - Cold Holding); sliced turkey (53F - Cold Holding); salmon (57F - Cold Holding) **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle of chemical stored on prep tables next to clean dishes. Operator removed the chemical to gain compliance. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by caddy's holding dishes. Discussed the need to keep the hand wash sink unblocked. **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Final rinse 119F staff to begin using 3 compartment sink until the dishwasher machine can be repaired **Warning**
22-56-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles and containers containing foods removed removed from its original container not labeled with common name. **Corrected On-Site** **Warning**
02D-01-5
Basic - Bathroom facility not clean. Soiled restroom in the back of the kitchen **Warning**
32-07-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on prep table **Repeat Violation** **Warning**
40-06-5
Basic - Standing water in floor drain/floor drain draining very slowly. Under dishwasher **Warning**
29-19-4
43
Sep 4, 2025
Complaint Full
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP fish not removed from package. Dented can
01B-13-4
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Butter
03F-04-5
Intermediate - Handwash sink not accessible for employee use at all times. Carts removed from front of hand wash sink. **Corrected On-Site**
31A-09-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Renato Lala Joe Miller Jennifer Casanova
53B-13-5
Basic - Floor soiled/has accumulation of debris. Men's room
36-73-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse , back pack and jacket all relocated during inspection. **Corrected On-Site**
40-06-5
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards are deeply grooved and need to be replaced.
14-09-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna see stop sale
06-09-1
50
Apr 7, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - Food stored on floor. Case of chicken on the floor of walk in. Cooler
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cool line containing food removed food removed from its original container not label with foods common name.
02D-01-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Cook line serving utensils in soiled drawer
24-06-4
Basic - Cove molding at floor/wall juncture broken/missing. Entrance to dish room
36-03-4
82
Jan 7, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dishwasher machine 132F. Operator has triple sink set up, 200ppm quaternary. **Warning** - From follow-up inspection 2025-01-03: Dishmachine high temp 132F **Time Extended** - From follow-up inspection 2025-01-07: Temperature reading 155F. Dishmachine ran twice. Operator is not using dishmachine to sanitize dishes. They are washing, rinsing in the dishmachine, and then sanitizing in the 3 compartment. Three compartment sink was set up and being used at time of inspection. **Time Extended**
22-49-4
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2025-01-03: **Time Extended** - From follow-up inspection 2025-01-07: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dishmachine gauge states temperature exceeds 160F but thermometer reading states 132F. **Warning** - From follow-up inspection 2025-01-03: **Time Extended** - From follow-up inspection 2025-01-07: **Time Extended**
16-38-5
74
Jan 3, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dishwasher machine 132F. Operator has triple sink set up, 200ppm quaternary. **Warning** - From follow-up inspection 2025-01-03: Dishmachine high temp 132F **Time Extended**
22-49-4
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2025-01-03: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. 3 ice machine drop plates **Warning** - From follow-up inspection 2025-01-03: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves near walk in cooler. Discussed with manager on duty. **Warning** - From follow-up inspection 2025-01-03: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dishmachine gauge states temperature exceeds 160F but thermometer reading states 132F. **Warning** - From follow-up inspection 2025-01-03: **Time Extended**
16-38-5
67
Dec 30, 2024
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dishwasher machine 132F. Operator has triple sink set up, 200ppm quaternary. **Warning**
22-49-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 3 compartment sink over 500ppm, strip turned blue. Wiping cloth over 500ppm, strip turned blue. Both were corrected to 200ppm. **Corrected On-Site** **Warning**
41-27-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly near ice machines in the back kitchen. Operator killed fly and sanitized area. 4 flies near back handwash sink where mixer is stored. **Warning**
35A-02-6
Intermediate - Handwash sink used for purposes other than handwashing. Ice was in handwash sink when inspector washed hands. Mixer blocking handwash sink in back prep area. Operator relocated mixer. **Corrective Action Taken** **Warning**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No soap provided at handwash sink. No soap or paper towels at handwash sink in back prep area. Operator refilled both. **Corrected On-Site** **Warning**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. 3 ice machine drop plates **Warning**
22-20-5
Basic - Food stored on floor. Container of oil stored on floor. Operator relocated. **Corrected On-Site** **Warning**
08B-38-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dishmachine gauge states temperature exceeds 160F but thermometer reading states 132F. **Warning**
16-38-5
Basic - No Heimlich maneuver/choking sign posted. Emailed operator poster. **Warning**
51-13-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle water in reach in cooler. Operator discarded. **Corrected On-Site** **Warning**
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves near walk in cooler. Discussed with manager on duty. **Warning**
22-16-4
Basic - Stored food not covered. Gumbo in walk in cooler prepared yesterday and uncovered. Operator covered. **Corrected On-Site** **Warning**
08B-12-5
33
Jan 17, 2024
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint. 2 employees involved in food prep no hair restraint. **Warning** - From follow-up inspection 2024-01-03: **Time Extended** - From follow-up inspection 2024-01-17: **Time Extended**
13-09-4
95
Jan 3, 2024
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Water turned off to hand wash sink at entrance of the main kitchen. **Warning** - From follow-up inspection 2024-01-03: Brian Fitzgerald manager of maintenance stated the repair would be completed by this evening or tomorrow morning. Inspection discussed with supervisor Meakins **Time Extended**
31A-04-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Leaking pipe at hand wash sink at entrance to kitchen. **Warning** - From follow-up inspection 2024-01-03: **Time Extended**
29-08-4
Basic - - From initial inspection : Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint. 2 employees involved in food prep no hair restraint. **Warning** - From follow-up inspection 2024-01-03: **Time Extended**
13-09-4
82
Dec 27, 2023
Complaint Full
3 major violations. 4 minor violations.
View 7 violations
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Sewage and Wastewater Properly Disposed
FL-27
Food in Good Condition, Safe, and Unadulterated
FL-13
52
Oct 17, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran five cycles, 147f, 147f, 147f, 149f, 149f, - From follow-up inspection 2023-10-12: **Time Extended** - From follow-up inspection 2023-10-17: 149f, ran 5 cycles. **Time Extended**
22-57-6
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back double doors. - From follow-up inspection 2023-10-12: **Time Extended** - From follow-up inspection 2023-10-17: Parts on order. **Time Extended**
35B-01-4
82
Oct 12, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran five cycles, 147f, 147f, 147f, 149f, 149f, - From follow-up inspection 2023-10-12: **Time Extended**
22-57-6
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back double doors. - From follow-up inspection 2023-10-12: **Time Extended**
35B-01-4
82
Oct 10, 2023
Routine - Food
7 critical violations. 3 major violations. 7 minor violations.
View 17 violations
High Priority - Dented/rusted cans present. See stop sale. #10 can chipotles chiles dented on seam.
01B-01-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Lobster bisque 60f, lobster bisque 57f, found in glass reach in cooler on line from 10/9/2023, missed cooling window. Employee discarded.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lobster bisque 60f, lobster bisque 57f, found in glass reach in cooler on line from 10/9/2023, missed cooling window. Employee discarded.
03D-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs 48f, diced ham 47f, cooks line, breakfast items. Chicken salad 46f, curry chicken salad 45f salad reach in cooler.
03A-02-5
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Pastries are not covered on breakfast buffet.
08B-01-4
High Priority - Raw animal food stored on same tray as ready-to-eat food. Lobster bisque stored on same tray as raw shrimp- stand up glass cooler on line.
08A-08-5
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran five cycles, 147f, 147f, 147f, 149f, 149f,
22-57-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Small bar sink. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Small bar sink. **Repeat Violation**
31B-03-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Employee men's restroom. Ceiling vents missing from back area near exit. **Repeat Violation**
36-32-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back double doors.
35B-01-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. One hood filter missing baffles.
14-42-4
Basic - Ice buildup in walk-in freezer door W2.
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. Small bar sink. Dishwasher hand sink. Hand wash sink end of cooks line. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Two door stand up cooler at end of line. Half consumed bottle of water.
12B-13-4
18
Jun 26, 2023
Routine - Food
1 critical violation. 4 major violations. 9 minor violations.
View 14 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Toilet Rooms Maintained
FL-53
23
Nov 29, 2022
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Lobster bisque 50f, cooling from last night 11/28/2022, missed cooling window, discarded.
01B-02-5
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 143f, service called.
22-57-6
High Priority - Displayed food not properly protected from contamination. Pastries not protected on buffet. Buffet just ending, sous chef will add covered equipment for pastries. **Corrected On-Site**
08B-02-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lobster bisque 50f, cooling from last night 11/28/2022, missed cooling window, discarded.
03D-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. **Repeat Violation**
22-02-4
Basic - Baffles missing from one hood filter.
14-42-4
Basic - Ice buildup in reach-in freezer. Chest freezer next to fryers. **Repeat Violation**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. End of cooks line. Dish area.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill. **Repeat Violation**
23-03-4
39
Frequently Asked Questions
When was Safety Harbor Resort& Kitchen last inspected?
The most recent health inspection at Safety Harbor Resort& Kitchen on file is from Apr 2, 2026. The public record contains 15 inspections in total.
What is the most common violation at Safety Harbor Resort& Kitchen?
Across the inspection record, “stop sale issued on time/temperature control” has been cited three times, more than any other issue at Safety Harbor Resort& Kitchen.
How does Safety Harbor Resort& Kitchen compare to other restaurants in Safety Harbor?
Safety Harbor Resort& Kitchen most recently scored 95 out of 100, which is higher than the Safety Harbor average of 81.
Has Safety Harbor Resort& Kitchen's inspection record improved over time?
No. Recent inspections at Safety Harbor Resort& Kitchen have averaged around six violations per visit, up from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Safety Harbor Resort& Kitchen means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Safety Harbor Resort& Kitchen inspected?
Based on the inspection history on file, Safety Harbor Resort& Kitchen is inspected around four times per year on average.
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